Description
A no-fuss, creamy chicken and rice dish made in a Crock Pot, perfect for busy weeknights.
Ingredients
- 2 cups cooked rice (white, brown, or a mix), cooked and cooled
- 1 pound boneless, skinless chicken breasts
- 1 (10.5 oz) can cream of chicken soup
- 1 cup shredded cheese (cheddar, Monterey Jack, Colby, or Mexican blend)
- 1 cup low-sodium chicken broth
- 1 cup diced mixed vegetables (frozen peas and carrots recommended)
- Salt and freshly ground pepper, to taste
Instructions
- Arrange the chicken breasts in a single layer at the bottom of the Crock Pot. Season lightly with salt and pepper.
- In a medium bowl, whisk the cream of chicken soup with the chicken broth until smooth. Fold in the frozen diced vegetables.
- Pour the soup mixture evenly over the chicken. Give a final pinch of salt and a few grinds of pepper.
- Cover and cook on LOW for 4–6 hours, or until the chicken reaches an internal temperature of 165°F (74°C).
- Shred the chicken directly in the pot or remove to shred and return to the sauce.
- Add the cooked rice and shredded cheese to the pot. Stir until the rice is evenly distributed and the cheese begins to melt.
- Cover and cook an additional 20–30 minutes on LOW until everything is heated through and the cheese is fully melted. Adjust seasoning before serving.
Notes
Use rotisserie chicken for an even faster finish. For dairy-free, substitute with dairy-free cream soup alternative and vegan cheese.